Manufacture and bottling of carbonated milk beverages



Feb. 5,1946. H. GRIE'SBECK 33mm MANUFACTURE AND BOTTLING OF GARBONATEDMILK BEVERAGES Filed Feb. 27, 1940 2 Sheets-Sheet 1 Fig.1

Feb. 5. 1946. H. GRIESBECK 2,394,3Q3

MANUFACTURE AND BOTTLING OF CARBONATED MILK BEVERAGES Filed Feb. 27,1940 '2 Sheets-Sheet 2 WWW Patented Feb. 5, 1946 2,394,303

UNITED STATES" JPATEJNT OFFICE MANUFACTURE AND BOTTLING F CAR- BONATEDMILK BEVERAGES Hans, Grlesbeck, Cologne, Rhine, .Germany; vested in theAlien Property Custodian Application February 27, 1940, Serial No,321,084 In Germany April 22, 1938 LCIaim. (CI. 99-79) In the preparationof milk beverages containing carbonic acid it is known to-treat'themilk. increasingthe carbonic acid pressure existing on with carbonicacid at about 2 atm. pressure. Itthe surface by half an atmosphere, thenthe mais also known to treat milk with carbonic acid in terial is filledfrom the container into flasks filled the cold. In drawing ofi thecarbonic acid beverwith carbonic acid gas at the same high pressure, ageunder counter-pressure into bottles or similar sealed and stored insuitable cool rooms. It lasts closable retailing vessels the extremelydisturbing when treated in such manner forabout 14 days disadvantage isfound that the beverage, even if it without becoming viscous and it onlyfroths after has been previously sterilised (pasteurised) and openingthe seal of the bottle when poured into homogenised at pressures up to150 atm., can only the glass, without previously spurting; waste of beso far slowly compressed into the retailing liquid and damage are thusavoided with cervessel at the hitherto-usual draw-off temperaturetainty. 1

of about 4 degrees centigrade above zero, in spite In the figuresof theattached drawings is shown of the use of counter-pressure, to such anextent an example of a machine layout suitable for that it fills thevolume of the retailing vessel comcarrying out this process,

pletely but without subsequent settling down. Fig. 1 shows in side view,with partial longi- Its power of frothing is so great and its volume soa tudinal section, the low temperature cooling conexpanded by the largequantity of very fine gas tainer with the necessary connecting conduitsspaces in the bubbles that it frequently requires and equipment.

a rest of many hours in order to attain a settling Fig. 1a is a view inelevation of the precooling struction of the container wall out ofglass, by.

down of this volume into the purely liquid condicontainer, partly brokenaway to show the contion whereby there arises a gas space above thestruction. liquid surface which on opening and suddenly Fig. 2 shows afront view of the low temperareleasing has resulted in aturbulentgushing forth ture cooling container with built-on draw off and spurtingout of the thus suddenly released apparatus for filling undercounter-pressure.

layer of liquid by which thecoverings and objects Fig. 3 shows a frontview on the further side of in the vicinity, as well as the personsopening thethe low temperature cooling container, flask are frequentlysoiled. Also the stability and Fig. 4 shows a front view of the rearside of the keeping power of the contents of such a container qpre-cooling container and which is only partly filled with beverage andthe Fig. 5 shows a front view from the driving side other part with gas,is greatly reduced, of the mixing arrangement of the pre-cooling Thepreviously described disadvantages may be container. avoided accordingto the invention if the cooling In the various figures like parts aredesignated procedure is carried out in two stages at difierent by likereference numerals. Referring to Fig. 1a, times with a rest interval inbetween and at two reference numeral I denotes the pre-coolingcondifierent cooling temperatures. tainer, 2 is a mixing worm runnintherethrough According to the invention therefore, in the operated bythe hand crank 3 or a motor, 4 is a above manner the previouslysterilised (pasteurcooling jacket surrounding the wall of container Iised) material which has been homogenised at vat a suitable spacing, 5is the cooling brine which pressures up'to atm. is precooled to about 410 fills this space, 6 is the entry funnel for the matedegreescentigrade above zero, stored in a cooling rial to be treated, I itsregulating cock, 8 is a prescontainer for a definite time, preferablybetween sure gauge dial for the carbonic acid pressure, 9 12 to 24hours, and then cooled down to the region is the brine inlet, I0 is athermometer for the low of the freezing point,-i. e. to zero degreesCelsius, temperatures. I l is a cylinder of carbon dioxide, and mixedwith carbonicacid at about 2 atm. which is provided with pressure gaugeI2 and pressure up to saturation, whereupon it is led reducing valvesI3,and I4, I5 is the carbonic acid under the same pressure slowly andwithout reinlet pipe to the pre-cooler I, I6 is a shut-off cock ductionof temperature to a second cooling confor the pre-cooled material to betreated, I1 is a tainer whose similarly highly compressed cartransferconduit between the containers I and I8 bonic acid atmosphere isreleased into the mass which is surrounded with heat insulating mateasit flows thereto through the connecting conrial, I8 is the lowtemperature cooling container,

duit. When the material which has been thus I9 is a continuation ofcontainer I8, constructed transferred and considerably cooledhas settledout of glass and closed by a metallic front plate, down in the secondcooling container, which can H and held against the jacket I8, 20 is thesupportbe observed through a window or a partial coning frame for thecontainers I8 and I9, 2| is a spacing, 22 is the cooling brine fillingthe cylindrical space between the containers l3 and 2| which isintroduced through 25, 23 is a de-gassing valve, 24 is a pressureindicator, 26 denotes halt-cylindrical protective cages for the bottles3! which are movable about the swivels 28. 23

designates the filling member for the bottles 3|.

30 denotes supports for the bases oi the bottles whlch'are rotatableround the axis 33 and held in the working position by the spring 34, and21 is a valve lever for controlling the swivel 23.

After the milk which has been-sterilised and homogenised at 150 atm.pressure, and to which may be added flavourings, syrups, sweetingagents, etc., has been run into the container i in a quantity regulatedby the position of the stopcock I it remains therein for a period of 12to 24 hours at rest until it is completely and uniformly cooled to 4degrees centigrade above zero. Then the temperature in the container Iis reduced to degrees centigrade by a suitable circulation of brine, andcarbonic acid at 2 atm. pressure is introduced into the container ithrough I! by means of H and I3, whereon the stirring mechanisms 2 and 3are operated until the liquid is fully saturated with carbonic acid.Carbonic acid at 2 atm. pressure is now led by a pipe from ll through I,with cock 23 opened, into the container l3 which has been cooled to zerodegrees centigrade, until all atmospheric air has been displacedtherefrom and there exists in it an atmosphere consisting entirely ofcarbonic acid which is maintained at 2 atm. pressure after closing thecook 23. 7

By opening the cooks l6 and 23 the low temperature cooled milk is nowtransferred through I! into the tank l8, which is likewise pre-cooled tozero degrees centigrade, on the one hand whilst on the other hand at thesame time and quite slowly and continuously by suitable placing of thedegassing cook 23 the quantity of gaseous carbonic acid corresponding tothe quantity of th added liquid is allowed to escape. I

When the containers l8 and M are sufficiently full at 2 atm. pressurethe cock 23 is closed and by increasing the pressure of carbonic acid onthe liquid surface by /2 atm. the beverage subsides and this can beobserved through l9. Then Jacket surrounding the container II at adefinite drawing oi! under counter-pressure begins in .known manner byresting the bottle on 30 with the handle '21 and the protecting cage 28in the raised position, whereby the carbonic acid enter-.

ing the bottle displaces the air-content oi the bottle. In aneighbouring bottle the transfer of the impregnated liquid from l3 and I8 takes place meanwhile, when the handle 21 and cage 28- are lowered,under the counter-pressure oi the carbonic acid previously introducedinto the empty bottle, until the bottle volume is completely filledwhile the superfluous quantity of gas escapes. The so filled bottle isnow closed and kept cool.

I claim: V

The process of manufacturing and bottling carbonated, milkbeverages,which comprises, cooling a homogenized milk beverage, in a coolingcontainer, to a temperature of about 4 0., maintaining the beverage atthis temperature for a period ranging from about 12 to 24 hours, coolingthe beverage to a temperature approaching 0 0., impregnating thebeverage with carbon dioxide under pressure of about 2 atm., until thebeverage is fully saturated with the carbon dioxide, conditioning adistributing tank to receive the treated beverage, by evacuating airfrom the tank by supplying carbon dioxide thereto, so that the tank isentirely filled with carbon dioxide at a pressure of about 2 atm., andby cooling the tank to a temperature approaching 0 C., transferring thebeverage from the cooling container to the tank while maintaining thepressure and temperature in the container and the tank constant duringthe transfer, the beverage transferred to the tank displacing anequivalent volume of carbon dioxide from the tank so that the tank iscompletely filled with the volume of the beverage in the lower part ofthe tank and the residue volume of the carbon dioxide, in the upper partof the tank, introducing additional carbon dioxide into the volume ofcarbon dioxide in the tank, to increase the pressure by one-half atm.,thereby ume of carbon dioxide, into retailing bottles,

thereby causing the beverage to fill the bottles.

HANS GRIESBECK.

